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Nutrition: per serving

  • kcal554
  • fat38g
  • saturates16g
  • carbs24g
  • sugars9g
    low
  • fibre9g
    high
  • protein24g
  • salt2.54g

Method

  • step 1

    Heat the oven to 200C/180C fan/gas 6. Tip the cherry tomatoes and beans into a baking dish. Scatter with the oregano, paprika and garlic and drizzle with 2 tbsp oil. Season and toss to coat the beans in the garlicky oil.

  • step 2

    Nestle the feta in the middle of the dish, top with a pinch of chilli flakes, lemon zest and a drizzle of oil. Squeeze the lemon juice over the beans and tomatoes.

  • step 3

    Bake for 25-30 mins until the feta is tender and golden brown. Serve with toasted sourdough for scooping.

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Comments, questions and tips (6)

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Overall rating

A star rating of 4.7 out of 5.11 ratings

carliejyardy

Lovely but a bit dry. Needs a bit of something extra!

Chri55mu5

Delisiozo sorry any Italian people reading! And it’s one of those recipes you could ring changes. Just right for 2 people. It could have had a little more moisture. My Husband says gravy but YUK no it was too gorgeous for mere gravy! I loved this recipe

mjk24757602

question

400g can or drained weight? A 400g can contains a drained weight of 235g of butter beans.

wj7wn7m2h580861

I used a 400g can and it seemed like the right amount of butter beans

ShadowJackson9831410

question

Could you leave the lemon out? I’m intolerant.

soph_070954542

Yes easily

janeguinney97137

Absolutely amazingly yummy 😋!! Our house smelt like an expensive Italian restaurant whilst it was cooking and it lived up to expectations in the eating of it! I used 40% less fat feta and put a little more garlic in, plenty of freshly ground salt and pepper, was generous with the chilli flakes too!…

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